Feed Your Family For £20...In A Hurry! The Cookbook

Slow Cooked Butternut Squash & Chilli Soup

There's nothing nicer than a warming bowl of soup that's full of flavour and a little hint of spice on a cold day. This one is easy to do as you pop everything into the slow cooker and let it do the work then come back to whizz it with the blender and serve. This can be adjusted to suit your families tastes-leave out the spices if they're not keen or add more if you like a bit of a kick. The choice is yours. Why not give this a try and let us know how you got on in the comments. We love to hear your feedback x

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Yields4 Servings
Prep Time10 minsCook Time5 hrsTotal Time5 hrs 10 mins
 1 Butternut Squash
 1 Onion
 2 Carrots
 50 g Porridge Oats (optional)
 1 l Veg Stock
 2 Garlic cloves
 1 tsp Mixed herbs
 ½ tsp Chilli flakes
 ¼ tsp Paprika (optional)
 2 pinches Cinnamon (optional)
 2 pinches Nutmeg (optional)
 2 pinches S&P
1

Prep:-
Peel, scoop out the seeds and dice the Squash into cubes.
Peel and Chop the Onion.
Grate the Carrot.
Chop the Garlic.

2

Add everything into the Slow Cooker including the herbs and spices.

3

Add the stock. Place the lid on and cook for 5-6hrs on Low or 3-4hrs on high.

4

Once cooked use a stick blender( or masher ) to blend it until smooth. Taste and adjust the seasoning if needed. Too tart-add some sugar. Too spicy-add some plain yoghurt or cream. Add a little more stock or water if its too thick. A tbsp of Mango Chutney is lovely added too.

5

Serve with some garlic butter baked croutons, a sprinkle of chilli flakes and Spring onion to garnish.

6

Easy swaps:-
Carrot for Sweet potato
Onion for Leek
Oats for Lentils
Chilli for smoked Paprika
Slow Cooker for Stove top- Bring to the boil then simmer for 1-2 hrs till cooked.

Ingredients

 1 Butternut Squash
 1 Onion
 2 Carrots
 50 g Porridge Oats (optional)
 1 l Veg Stock
 2 Garlic cloves
 1 tsp Mixed herbs
 ½ tsp Chilli flakes
 ¼ tsp Paprika (optional)
 2 pinches Cinnamon (optional)
 2 pinches Nutmeg (optional)
 2 pinches S&P

Directions

1

Prep:-
Peel, scoop out the seeds and dice the Squash into cubes.
Peel and Chop the Onion.
Grate the Carrot.
Chop the Garlic.

2

Add everything into the Slow Cooker including the herbs and spices.

3

Add the stock. Place the lid on and cook for 5-6hrs on Low or 3-4hrs on high.

4

Once cooked use a stick blender( or masher ) to blend it until smooth. Taste and adjust the seasoning if needed. Too tart-add some sugar. Too spicy-add some plain yoghurt or cream. Add a little more stock or water if its too thick. A tbsp of Mango Chutney is lovely added too.

5

Serve with some garlic butter baked croutons, a sprinkle of chilli flakes and Spring onion to garnish.

6

Easy swaps:-
Carrot for Sweet potato
Onion for Leek
Oats for Lentils
Chilli for smoked Paprika
Slow Cooker for Stove top- Bring to the boil then simmer for 1-2 hrs till cooked.

Slow Cooked Butternut Squash & Chilli Soup

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